Hot Potato Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
6 medium potaotes (about 2 1/2 lbs)
12 slices lean bacon
1 1/2 cps chopped peeled onions
1 1/8 cps cider vinegar
1 1/2 tbsp sugar
1 1/2 tsp salt
1/4 tsp pepperbr>
1 - Scrub potatoes.
2 - Rinse.
3 - Pare and cut in halves.
4 - Place in saucepan.
5 - Cover with boiling salted water.
6 - Cover pan.
7 - Cook 20 minutes or until potatoes are tender when pierced with a fork.
8 - Drain.
9 - Shake pan over low heat a few minutes to dry potatoes.
10 - Cut potatoes in 1/4-inch slices.
11 - Dice and pan broil bacon until crisp.
12 - Drain bacon on thick paper towels.
13 - Return 6 tbsp of drippings to skillet.
14 - Add onions and cook, stirring frequently, until transparent.
15 - Stir in vinegar, sugar, salt, and pepper.
16 - Heat to boiling point.
17 - Add bacon and stir.
18 - Pour over potatoes.
19 - Toss lightly to distribute bacon.
20 - Serve immediately.
Makes 6 servings.
This is a favorite German dish, good with all the pork family, with
cold roast beef, with hot or coldliced beef tongue.